Try Mud/Wtr and get 15% off your starter kit by going to https://cen.yt/mudwtrbrianl and using code BRIANL at checkout.

☕Enjoy this content and want to show support? Consider buying me a "coffee" here: https://ko-fi.com/brianlagerstrom

📸INSTAGRAM: https://www.instagram.com/brian_lagerstrom

🔪MY GEAR:
BOOS BLOCK CUTTING BOARD: https://amzn.to/341OgnD
ESCALI DIGITAL SCALE: https://amzn.to/30bNZO3
RING MOLDS: https://amzn.to/3xotmPK
INSTANT READ THERMOMETER: https://www.thermoworks.com/ThermoPop?tw=BRIANL
HALF SHEET PAN + RACK: https://amzn.to/34v7CSC
KITCHEN AID MIXER: https://amzn.to/33eQot4
6.75qt LE CREUSET DUTCH OVEN: https://amzn.to/39o1VK7
MY FAV STAINLESS BOWL: https://amzn.to/36j8SL6
ROLLING PIN: https://amzn.to/3okZc9Z

---RECIPE---
▪10g or 3 1/3tsp Instant yeast
▪350g or 1.5c warm whole milk, scalded (heat on medium until simmering)
▪100g or 1/2c sugar
▪2 large eggs
▪685g all purpose flour
▪5g or 1tsp salt
▪100g or 1/2c melted (not hot) lard
▪3qt/ltr crisco (may need more or less depending on the size of your pot. I’m using a 6.75qt dutch oven)

Mix yeast, water, sugar, eggs, flour, salt and lard on low speed with dough hook for 3min or until the dough forms into a mass. Increase speed to high and mix for 5-6 more minutes or until the ball looks cohesive and somewhat smooth. At this point, dough shouldn’t tear when you tug it gently. If it does, mix longer.

Transfer to a bowl and tuck and round it into a ball as shown @2:20. Cover and allow to proof at room temp for 1 hour. The dough should have roughly doubled in size.

Transfer dough to a floured work surface. Degas with your fingers slightly then roll out into a roughly 18” (45cm) x 10-12” (25-30cm).

Cut donuts out, 3 across and 4 down, using largest and smallest ring molds (for donut hole) then transferred to a parchment lined, oiled sheet tray. Wrap well and proof at room temp for 45-60 minutes.


Heat crisco in large heavy bottomed pot over medium until it reaches 350F/175C.

Check out @Adam Ragusea 's video on vegetable shortening to learn wtf it even is: https://youtu.be/n4IH8-io6Dw

Carefully place donuts in oil away from your body. Only fry 3-4 donuts at a time to not overcrowd and to keep oil temp from dropping. Fry for 60-90 seconds, until golden. Flip and repeat. When done, transfer to a wire rack and allow to cool for about 5 minutes before glazing. See my glazing method @9:27.

---
GLAZE
▪750g or 6c powdered sugar
▪175g or 1/2c corn syrup
▪125g or 5/8c milk

Combine and whisk until smooth. Cover until ready to use.

🎧MUSIC:
EPIDEMIC SOUND. Free trial available at: https://www.epidemicsound.com/referral/ccpjb3

#glazeddonut #donuts #yeasteddonuts

CHAPTERS:
0:00 Intro
:30 Mixing and proofing the dough
2:38 Shaping the donuts
5:03 shout out to Mud/Wtr (ad)
6:10 Making the glaze
7:00 Proofing and frying
9:22 Glazing
10:18 Let’s eat this thing

**DISCLAIMER: Some links in this description may be affiliate links. If you buy any of these products using these links I'll receive a small commission at no added cost to you. All links are to products that I actually use or recommend. Thank you in advance for your support!